Rice pudding with rhubarb

Greek rice pudding (rizogalo) is a popular and versatile dessert, usually part of the breakfast menu. It's low in sugar, filling and nutritious and can be served warm or cold with a generous dusting of cinnamon. Rizogalo has many versions and can be adjusted to the seasons with the addition of fruit. In this recipe Angela Nicolettou adds rhubarb and orange.

Orange and pistachio rizogalo with rhubarb

Ingredients

3 cups full cream milk, plus 2 tbs extra

½ cup short grain white rice

3 tbs corn flour

¼ cup cream

½ vanilla pod, seeds scraped out or 1 tsp vanilla paste

2 tbs honey

Zest of one orange

1 tbs orange blossom water

 Baked rhubarb (see recipe)

Crushed pistachios to garnish

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Custard pie with filo (bougatsa)

Method

Boil rice in plenty of water until soft. Strain and set aside.

In a heavy based small pot add the milk, vanilla, orange zest and heat to just before boiling.

Add the rice, honey and cream and stir (remove and discard vanilla pod, if using).

In a small bowl dissolve the cornflour with 2 tbs of milk until a paste forms. Add this to the milk and rice and continue to stir until it thickens and reaches boiling point.  Remove from heat.

Stir through the orange blossom water and divide rizogalo into small dishes or glasses. Allow to cool slightly (or refrigerate) before serving.

To serve, add some of the baked rhubarb on top and garnish with crushed pistachios. 

Baked rhubarb with orange

Ingredients

5 stalks rhubarb

1 orange

1 tsp vanilla paste

1 tbs honey

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Recipe: Baklava

Method

Heat oven to 180C. Remove leafy part of rhubarb and cut stems into 10cm pieces and place in a shallow baking dish.

Zest and juice the orange. Mix the orange juice with the vanilla paste, honey and zest and pour over rhubarb. Bake for 20 mins or until soft.

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